Best 5 Fettuccine Greta Garbo Recipes

GRETA GARBO

Steps:

• Combine 1 ounce white rum, a pinch of sugar, and a splash each of maraschino liqueur, anise liqueur (such as pastis) and fresh lime juice in a cocktail shaker; fill with ice. Shake well and strain into a chilled martini glass.

FETTUCCINE WITH GARLIC HERB BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

3-INGREDIENT FETTUCCINE ALFREDO

Steps:

• Using an electric mixer, beat butter and Parmesan until creamy.
• In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
• Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.

FETTUCCINE GRETA GARBO

Steps:

• Bring large pot of water to boil over high heat.
• When water is boiling, drop in pasta and boil until al dente.
• Drain and set aside.
• In a large pot over medium-high heat, heat butter and garlic.
• Stir and cook until butter has melted and garlic is aromatic.
• Add cooked pasta and smoked salmon.
• Using a fork or pasta tongs, stir until pasta and salmon are hot and well mixed.
• Add heavy cream.
• Cook, stirring frequently, until cream begins to thicken.
• Stir in Parmesan cheese and green onions.
• Transfer to serving dish and serve at once, with additional cheese if you like.

GREEK FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
• Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.